Buckboard Bacon starting.

Discussion in 'Pork' started by graywolf1936, Feb 20, 2014.



  1. Started Buckboard Bacon, top photo on scale, 4.4 lb.  bottom photo rubbed with High Mountain BBB kit cure.  In fridge for 10 days then to the smoker.
     
  2. mneeley490

    mneeley490 Master of the Pit OTBS Member

    What's the cut of meat you're using there?
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Be sure to do a Fry-test for salt.

    I do one every time I cure something, and the only time I ever had to soak anything to get rid of excess salt was the one time I used High Mountain Cure & Seasoning on a BBB.

    Bear
     
  4. I thought I posted a reply, so this may be a duplicate.  This was is a pork belly, did the other half last week. I did soak it for 6 hours, added crushed black pepper then smoked.  We have a large Mexican Super Market in town, the belly was fresh, just delivered at less then $2.00 a pound(with skin, which I remover.)
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Soaked it for 6 hours???

    BBB usually comes from Boston Butt or Picnic shoulder.

    Cured & smoked Belly makes Bacon.

    Bear
     
  6. Yes that is what I am making, bacon , their instructions state "Buck Board bacon cure can be used to cure regular side meat for bacon"
     
  7. I guess I misunderstood the term "Buckboard Bacon".  I bought the Buckboard cure kit and thought it was that companies name for their cure for bacon. As I read/learn more I see that the term for Buckboard Bacon is more of a style of bacon.  Thanks for all your knowledge and post.  I am learning.
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Glad to help.

    Now I'm waiting for the money shots.

    I love seeing nice slices of Smoked BBB.

    Bear
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Whatever you call it, I am looking forward to seeing the finished product!

    Disco
     





  10. The first photo is the Ortech controller I replaced on my smoker, much much better, then the smoked bacon, then sliced, then fried up a taste.  It came out real good..except I may should have taken it off at a lowed temp. The  plant I uploaded by accident, but van you see the "rabbit." Thanks for looking.
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's some excellent looking tastiness!!![​IMG]

    You did Real Good!![​IMG]

    And Yes I see the Rabbit among a bunch of hearts!!!

    Bear
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Good looking bacon. Only fair to warn you, you will not be buying commercial bacon much longer.

    Disco
     

Share This Page